Turkey Hash with a Mexican Flair

Don't you just love it when you try a new recipe and it turns out even better than you expected? Anyway, one of my daughters is very health conscious. Not sure where she got it, cuz it sure wasn't from me!! Anyway, I try to accommodate her choices sometimes. I say sometimes because if it were up to her, we would be eating all organic, all free range and no sugar no where. We can't afford organic and free range. And as far as the sugar goes, I'd probably go into detox shock if I omitted that from my diet...LOL. I have to wonder why organic is so much more expensive. You'd think it would be less expensive since the farmer isn't buying all those pesticides.

Soo...In my quest to fit healthy food into our life style without going overboard on the budget and still keeping everyone else happy with the meals, I try to use ground turkey instead of ground beef more often. I have found that ground turkey has less flavor than beef and requires more seasonings. It also doesn't get that nice dark brown that adds flavor to ground beef...I have to learn to be a bit heavy handed when it comes to adding spices to my meals that cross over to the turkey side.

Btw...this is originally a Guy Fieri recipe that I made some minor adjustments to. If you want to see how the original recipe is suppose to be...check it out: Turkey Hash

Ok, when I came across the Turkey Hash recipe I was really excited. Something about fried potatoes really gets my taste buds going. When I started cooking everything I realized the turkey was going to very bland and I started dumping stuff in the pan. What I ended up with was soooo good! I don't really have exact measurements for a couple of the spices, sorry. It's not like baking so it really is just a matter of personal taste buds, ya know?

3 ounces olive oil

1 red onion, diced

1/2 each red, green and yellow bell pepper, julienne

6 oz sliced mushrooms

1 jalapeno, diced, seeds removed (unless you like it hotter)

1 lb ground turkey

Salt & Pepper to taste

1 tsp or so poultry seasoning

1 tsp or so cumin

1 lb red potatoes thinly sliced

1 tbs butter, cubed

1/2 cup roma tomatoes, diced

handful of chopped cilantro

handful of crumbled queso fresco

sliced avocado

lime slices

In large saute pan, add 1 oz olive oil, onions, peppers, jalapeno and mushrooms and saute until translucent. Remove veggies and set aside.

Add turkey to the pan and brown (you may need to add a little more oil as the turkey is pretty "dry"). Season with salt, pepper, poultry seasoning and cumin. If you find there's a lot of liquid in the pan, scoop some of it out with a spoon.

Add veggies to turkey and heat through. mmmm....the aroma is heavenly!

While turkey is browning....in a separate pan, add 2 oz of oil, potatoes, dot with butter and season with salt and pepper. Fry until crispy, covering pan with a lid for the first 10 minutes to get the potatoes to cook. Try not to turn the potatoes too much, you don't want them to break up and get mushy.

On a serving plate, layer the turkey mixture on top of the crispy potatoes. Top with tomatoes, avocado, queso fresco and cilantro. Squeeze some fresh lime juice over everything.